Mexican Stuffed Pasta Shells

Had this for dinner tonight
YUMMMMMMMY

12	uncooked jumbo pasta shells
1	medium onion, finely chopped
1	pound lean ground beef
1 1/2	teaspoons chili powder
1	package (3 ounces) cream cheese
3/4	cup taco sauce
1	cup shredded Colby-Monterey Jack cheese (4 ounces)
1/2	cup crushed corn chips
4	green onions, sliced
1/2	cup sour cream

1. Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
2. In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
3. Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
4. Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
5. Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.